Mojo Rojo

Name: Mojo Rojo
Prep time: 20 min
Cuisine: Spanish (Canarian)
Ingredients: Dried red chile peppers (ñora or similar) — 2; Garlic cloves — 4; Sweet smoked paprika — 10 g (2 tsp); Ground cumin — 3 g (1 tsp); Sherry vinegar — 30 ml (2 tbsp); Extra-virgin olive oil — 100 ml (1/3 cup + 1 tbsp); Salt — 3 g (1/2 tsp); Stale bread (optional, for body) — 20 g (1 small slice)

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

20 min

Prep

0 min

Cook

Ingredients

Dried red chile peppers (ñora or similar) — 2
Garlic cloves — 4
Sweet smoked paprika — 10 g (2 tsp)
Ground cumin — 3 g (1 tsp)
Sherry vinegar — 30 ml (2 tbsp)
Extra-virgin olive oil — 100 ml (1/3 cup + 1 tbsp)
Salt — 3 g (1/2 tsp)
Stale bread (optional, for body) — 20 g (1 small slice)

Method

Soak dried chiles in hot water for 20 minutes, then remove stems, seeds and scrape out flesh.
Pound or process garlic with salt to a paste.
Add chile flesh, paprika, cumin and bread if using; pound or process to a rough paste.
Add vinegar, then drizzle in olive oil gradually while mixing to form a thick, pourable sauce.
Adjust salt and vinegar to taste.

Cultural Background: A red chile-based sauce from the Canary Islands, mojo rojo is built on dried red peppers, garlic, cumin and paprika, and is the classic accompaniment to papas arrugadas (wrinkled salted potatoes), a Canarian staple.

Tips: • A mortar and pestle gives the traditional rustic texture; a food processor is a faster substitute. • Smoked paprika is key to the characteristic Canarian flavour.

Variations: • Add a fresh red chile for extra heat. • Use roasted red peppers instead of dried for a milder, fresher-tasting version.

Storage: Refrigerate up to 1 week in an airtight container.

Reheating: Not applicable; served cold or at room temperature. Nutrition (per serving) Approx. 100 kcal, 0.5 g protein, 10 g fat, 2 g carbohydrate per 30 ml serving. FAQs What is mojo rojo traditionally served with? Papas arrugadas (Canarian wrinkled potatoes), grilled meats and fish. How spicy is it? Mild to medium, depending on the chiles used; heat can be adjusted by adding fresh chile.

FAQs: What is mojo rojo traditionally served with? Papas arrugadas (Canarian wrinkled potatoes), grilled meats and fish. How spicy is it? Mild to medium, depending on the chiles used; heat can be adjusted by adding fresh chile.